RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Ginger, Pickled - pareve
This is from a new Hebrew-language cookbook, "Sherry's Kitchen," by Sherry Ansky, food columnist for the Ma'ariv Hebrew newspaper. Phyllis Glazer translated this and a number of other recipes for the Jerusalem Post Magazine of October 30, 1998. The emphasis of the cookbook seems to be on Mediterranean specialties, with a particular emphasis on the various forms of preserving foods and using them. Phyllis Glazer writes, "Since many people wonder how to preserve fresh ginger for long periods, I thought that this recipe of Sherry's would be helpful." Ginger is, of course, used in a wide range of Jewish dishes. Ruth Pickled Ginger ~~~~~~~~~~~~~~ 1/4 kilo [1/2 lb] ginger root 1 Tablespoon coarse salt 1 cup rice vinegar or regular vinegar 2-1/2 to 3 Tablespoons light brown sugar (demerara) or white sugar 1/2 cup water Peel the ginger and, using a sharp knife, cut ginger into extra-thin diagonal slices. Put ginger into a bowl with the salt and let stand for two days. Wash; dry with a paper towel and place into a clean, dry jar. In a stainless steel or enamel pot, heat the vinegar, sugar and water till the sugar dissolves. Pour syrup over the sliced ginger and close the jar. Wait one week, taste and, if it tastes fully pickled, store in the refrigerator. Keeps for 6 months.
